Studies on the reconstitution properties of stored dried spotted spanish mackerel (Scomberomorus guttatus)

A study was carried out to compare and evaluate the percentage of reconstitution media (tap water, hot water, 5% NaCl and 5% Ca(OH)2) uptake of stored dried control, irradiated (1 kGy) and heat treated (50 °C) spotted spanish mackerel Scomberomorus guttatus at room temperature for 1, 4 and 24 dipping hours upto 180 days of storage period after each 30 days of intervals. Maximum media uptake found in 5% Ca(OH)2followed by 5% NaCl, hot water and tap water in all samples. The highest (121.81%) and lowest (4.07%) percentage of media uptake observed in Ca(OH)2 and tap water respectively from the irradiated fish sample. This study also reveals that percentage of media uptake depends on reconstitution medias and dipping hours significantly but not with the various samples.